Sugar and Spice Roasted Pumpkin Seeds

By now, you may know that I love all things pumpkin. I love muffins, cheesecake, waffles, rolls, and of course, pie! But, when you roast your own pumpkin, you also have pumpkin seeds that you can roast and season. When we made a Jack-o-lantern, pulling out the seeds and cleaning them so we can roast them is a must. We all love them. Normally, I just roast them plain, but today I’m going to show you a fun, flavourful way to kick-up your pumpkin seeds by making these Sugar and Spice Roasted Pumpkin Seeds.

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.

In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.

Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.

Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.

3.2.1753

In other pumpkin news, Kinnikinnick has released their Pumpkin Spice Donut! In addition to being gluten-free, the donuts are also nut and dairy free. They sent me a package of donuts to sample, and I got to say, they are some tasty donuts! For those that are not into making your own, I would say these are a great alternative.

Ooooh! This looks really yummy! Do you think I could use this same recipe for pecans, cashews, other seeds, etc? I LOVE all things cinnamon, and sugar is always a good thing (maybe). Just let me know what you think. Thanks!

Oh, you know, I bet that would work great for nuts! Toast them in the oven or frying pan a bit, so they are warm, pour the sugar over to melt it, and toss in the sugar/spice mixture. YUM! (I bet those would even be great chopped up on top of a cupcake or something) Great idea!

Holy Goodness! Those pumpkin seeds look amazing! I was debating on whether or not to do a Jack-O-Lantern this year, but this post settles it! Maybe we’ll start early and do two rounds of Jack-O-Lanterns just to have the seeds all the way through October! Thank you!

Just finished making these, they are sitting in a tuperware waiting to be brought to school, shared with friends and devoured. They are delicious! And vegan so that makes me especially glad. My mums review “Much better then the ones you made last year”, for sure. This will definitely be my go to recipe thanks so much!